How to Make Hot Water Cornbread - Corn Pone Recipe

Corn Pone has a long and endearing history going back as far as Native Americans, Revolutionary War, and wonderful Southern Cooking. I have wanted to share this recipe for quite a while now and I hope you enjoy my version of Corn Pone.

Not an original recipe, just my version, with some of my favorite Cabot Creamery New York Extra Sharp Cheddar Cheese.

Corn Pone is usually cooked two ways, stove top by frying and baking using a sheet pan or cast iron skillet. I prefer to fry my Corn Pone recipe using just a 1/2 inch of canola oil in a cast iron skillet.

Corn Pone Recipe Ingredients

How to Make Hot Water Cornbread - Corn Pone Recipe

Author: Gary House

Recipe type: Cast Iron Skillet Recipe

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

This Hot Water Cornbread / Corn Pone is easy to make and only requires a few ingredients. Perfect for camping and goes great with beans, soups, and stews.

Ingredients

2 cups cornmeal
2 tbsp unsalted butter
¼ tsp baking powder
1½ tsp salt
2 tsp sugar
½ cup shredded cheddar cheese (Cabot New York Extra Sharp Cheddar Cheese)
1¼ cups boiling water
approximately ½ cup canola oil

Instructions

Mix cornmeal, butter, baking powder, salt, and sugar together in a large bowl.
Gently add boiling water and mix until butter is melted and the mixture is able to hold a form when squeezed.
Add Cheddar Cheese and mix thoroughly.
Let rest for a couple minutes while adding oil to skillet and heating to frying temperature.
Form Corn Pones into patties slightly smaller than your palm and approximately ½ inch thick.
Gently place Corn Pones into the skillet without overcrowding.
Fry for approximately 2 minutes per side until nicely browned.
Remove, allow to cool slightly and serve warm.

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